Foods

Etukansi
C. Griffin & Company, Limited, 1903 - 616 sivua
 

Sisältö

Early Workers
27
Establishment of the Continental Pharmacopoeias
31
The Works on Adulteration of Food etc by Bussy and BoutronCharlard
33
Soxhlets Fatextracting Apparatus with Various Modifications
51
Spark SpectraThe Method of L de Boisboudran
56
IndigoIndigotinLitmusAniline BluesMethylene
62
Scheme for the Detection of the Aniline and other ColouringMatters
81
vii
82
TABLE PAGE I Action of volatile solvents on colouring matters in acid solution 88
88
Action of volatile solvents on colouring matters in alkaline solution 90
90
Various colour reactions with coal tar dyes
92
THE MINERAL MATTERS OR ASH OF FOODANALYSIS OF THE
93
WHEATWHEATEN FLOUR
95
METHODS OF ESTIMATING NITROGEN AND NITROGENOUS
97
STARCHY AND SACCHARINE SUBSTANCES
103
Solubility of sugar in alcohol of different strengths
104
The Experiments of Schoepff Scheele Hoffman and Caspar Neumann
109
Table showing the loss by volatilisation according to Landolts experi ments of sugar ash
110
Glucose Dextrose or Grape Sugar
111
The cupric reducing powers of dextrose levulose and invert sugar
113
Sugar in parts per 1000 corresponding to c c s of the ammoniated copper test
115
The specific rotatory power of the carbohydrates
117
CONFECTIONERYSWEETMEATS
121
Some adulterated samples of honey analysed by E Sieben
126
THE PRESENT LAW IN ENGLAND RELATIVE TO ADULTERATION
127
Milk of Llama
130
Composition of various fruits
131
Karmarschs and Wiesners measurements of starches
145
Varieties and Composition of Wheat
147
Weinwurms analyses of wheat flour and bran
149
Composition acidity and heats of combustion of flours and other milling products of wheat
151
ANALYSIS OF FLOUR
153
Proximate Analysis of Flour
160
33
161
The Capacity of the Udder for Milk
167
Composition of infants farinaceous foods
169
Alum in BreadIts Influence on HealthMethods for its Estimation
170
XVIIA Specific gravity of potatoes showing percentage of starch and dry substance
179
XVIIB Showing the relation between the ingestion and excretion of copper
183
General Composition of Jam
184
SECT PAGE
193
THE COMPOSITION OF COWS MILK
194
MilkSugar
200
131
209
Bitter Principles in MilkKreatinine
216
XVIIIB Comparison of centrifugal determination of milk fat with Adams processes
219
for fat
222
XVIIIC Correction of specific gravity of ethereal solution in Soxhlets method XVIIID Comparison of different methods of milk analysis
224
127
226
Identification and Estimation of Citric Acid in Milk
229
Formaldehyde in Milk
236
Sour MilkGovernment Laboratory Method
243
157 158
245
XVIIIF Average composition of milk of different breeds of cattle
246
Relative Value of Certain Breeds as MilkProducers as judged by Quantity 248
248
The Adulteration of Coffee with ChicoryDyers analyses of ChicoryThe
251
Composition of milk of unhealthy cows
252
99
254
The Methods of Hiepe Prunier Hager and others for the Detection
254
Microscopical Structure of the Seed
255
The Detection of the Bacillus of Bovine Tuberculosis in Milk
257
The Influence of Breed
259
Total Solids
263
Ratio of fat to total solids in cream
267
KOUMISS
270
Mineral Matters in ButterDistinction between Fresh and Salt Butter
277
Chemical and physical constants of lards and some adulterants
314
Adulterations of LardChemical ConstantsSpecial Tests for Vegetable Oils
316
Structure of the Tea Leaf
322
The solubility of theine
324
Chemical Methods for Detecting Foreign Leaves in TeaThe Detection
329
Hygroscopic Moisture of the Tea Leaf
334
Ash of various species of tea
339
Composition of teas in Russian commerce
340
The Extract of Tea
341
Ash of adulterated caper teas
342
Table showing the changes in coffee during roasting
349
Some analyses of chicory
353
XXXA Analyses of imitation coffee beans
354
The percentage of chicory corresponding to percentage of soluble ash
360
Percentage of coffee corresponding to specific gravity of a decoction
362
Varieties of Cocoa
364
Nitrogenous Constituents of Cocoa
374
MATÉ
375
129
381
AlcoholEthylic AlcoholSpecific Gravity Table
382
Composition and Adulterations of Brandy
398
284
402
Composition of Beers Stouts and Porters
409
Aloin
415
The Percentage of AshAsh Soluble in WaterAsh Soluble in AcidAlka
424
Adams ProcessEnders ProcessSpecial Tests for Picrotoxin
431
SECT PAGE 319 Constituents of Wine
442
Changes taking place in Wine through Age
443
The Refractometer applied to Wine Analysis
444
Volatile Acids 448450
448
Estimation of Esters in Wine 450
450
and Identification of Matters not Volatile at 100 C
451
Estimation of Succinic Acid and Glycerin 454
454
Tartaric Acid and Bitartrate of PotashEstimation of Malic Acid Sugar and Albuminous Substances 455
455
Astringent Matters 456
456
Estimation of the ColouringMatter of Wine 457460
457
Detection of the ColouringMatters of Wine by the Spectroscope
460
Mineral Substances or Ash of Wine
468
Detection of Fluoborates and Fluosilicates
469
VINEGAR
471
Constituents of VinegarVarieties of Vinegar 473
473
The Composition of Various Cheeses 306
474
Interpretation of the Results of Vinegar Analyses
479
LEMON JUICE AND LIME JUICE 338 Composition of Lemon and Lime Juice
480
Analysis of Lime Juice 481
481
MUSTARD PEPPER SPICES CONDIMENTS MUSTARD
483
Microscopical Structure of Mustard Seed 485
485
The Composition of Mustard 486
486
Fixed Oil of MustardErucic AcidVolatile Oil of Mustard
489
PEPPER
490
The PepperwortsVarieties of PepperMicroscopical Structure of Pepper 491494
491
COFFEE
493
PiperinPiperidinePiperic Acid 494
494
The Ash of PepperNitrates and Nitrites in Pepper
495
General Composition of Commercial Peppers 495
496
Adulterations of Pepper 498500
498
Nature of Cayenne PepperChillies 500
500
CapsaicinGeneral Composition of Cayenne Pepper 501
502
Microscopical Characters of Annatto
508
Introduction
517
399 400
518
Table for the Calculation of Total Solids of Milk from Fat and Specific
577
Regulations of the General Post Office relative to the Transmission of Samples
584
163 164
598
Description of the Coffee BerryMicroscopical Structure
602
132134
613

Yleiset termit ja lausekkeet

Suositut otteet

Sivu 571 - Where any matter or ingredient not injurious to health has been added to the food or drug because the same is required for the production or preparation thereof as an article of commerce in a state fit for carriage or consumption and not fraudulently to increase the bulk, weight, or measure of the food or drug or conceal the inferior quality thereof.
Sivu 19 - No person shall sell to the prejudice of the purchaser any article of food or any drug which is not of the nature, substance, and quality of the article demanded by such purchaser...
Sivu 572 - Ireland, within the police district of Dublin metropolis, the Acts regulating the powers and duties of justices of the peace for such district, or of the police of such district ; and elsewhere in Ireland, The Petty Sessions (Ireland) Act, 1851...
Sivu 37 - The person purchasing any article with the intention of submitting the same to analysis shall, after the purchase shall have been completed, forthwith notify to the seller or his agent selling the article his intention to have the same analysed by the public analyst, and shall offer to divide the article into three parts...
Sivu 30 - No person shall, except for the purpose of compounding as hereinafter described, mix, colour, stain, or powder, or order or permit any other person to mix, colour, stain, or powder, any drug with any ingredient or material, so as to affect injuriously the quality or potency of such drug, with intent that the same may be sold in that state...
Sivu 584 - Acts mentioned in the schedule to this Act are hereby repealed to the extent mentioned in the third column of that schedule.
Sivu 573 - ... days next after such conviction, with two sufficient sureties, conditioned to try such appeal, and to be forthcoming to abide the judgment and determination of the court at such general or quarter sessions, and to pay such costs as shall be by such court awarded ; and the justices before whom such conviction shall be had are hereby empowered and required to take such recognizance ; and the court at such general or quarter sessions are hereby...
Sivu 582 - ... shall be liable on summary conviction for the first offence to a fine not exceeding ten pounds, and for any subsequent offence to a fine not exceeding fifty pounds.
Sivu 40 - ... that he had no reason to believe at the time when he sold it that the article was otherwise, and that he sold it in the same state as when he purchased it...
Sivu 29 - No person shall mix, color, stain or powder, or order or permit any other person to mix, color, stain or powder any article of food with any ingredient or material so as to render the article injurious to health...

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